Recipe Scaler
Scale any recipe to a new number of servings. Enter your ingredients with their amounts, tell the scaler how many the recipe makes and how many you want, and every quantity resizes by the same factor. It is the tool you reach for when a recipe serves four but you are cooking for six, or when you want to stretch a favorite to feed a crowd without re-doing the arithmetic by hand.
Calculate
Default result: 1.50
Recipe Scaler · Result
calculators.dev
Scale factor
[{"ingredient":"Flour","amount":"2","unit":"cups"},{"ingredient":"Sugar","amount":"1","unit":"cups"},{"ingredient":"Salt","amount":"1","unit":"tsp"}] × 4 × 6
Reviewed by the calculators.dev team · Last updated 2026-06-24
Formula reviewed against USDA / standard culinary scaling practice — linear ingredient scaling by serving ratio
How to calculate
List each ingredient with its amount and unit, then enter the original servings and the servings you want. The scaler divides the desired servings by the original to find the scale factor, then multiplies every ingredient by it. For a recipe that serves 4 scaled to 6, the factor is 1.5, so 2 cups of flour become 3 cups. Round awkward results to a practical measure — 1.5 eggs is two eggs in practice.
scale factor = desired servings ÷ original servings. Each scaled amount = original amount × scale factor. A recipe for 4 taken to 6 has a factor of 6 ÷ 4 = 1.5; an ingredient listed as 2 cups becomes 2 × 1.5 = 3 cups.
Example calculation
A recipe that serves 4 scaled to serve 6 uses a scale factor of 1.5 (6 ÷ 4). Every ingredient multiplies by 1.5: 2 cups of flour become 3 cups, 1 cup of sugar becomes 1.5 cups, and 1 teaspoon of salt becomes 1.5 teaspoons.
- factor
- 1.50
Assumptions
- Every ingredient scales by the same linear factor — this works for most recipes but not for ingredients that behave non-linearly, such as leavening, salt, and spices in very large batches, which often need less than a straight multiple.
- Cooking times, pan sizes, and oven behavior do not scale linearly: a doubled batch may need a larger pan and a longer (but not doubled) bake — check the pan size separately.
- Amounts are scaled exactly; round to the nearest practical measure yourself (you cannot add 1.5 eggs precisely).
Common mistakes
- Scaling salt, spices, and leavening by the full factor in large batches — these often need proportionally less, so taste and adjust.
- Assuming the bake time scales with the quantity. A bigger batch usually needs more time, but rarely in direct proportion; rely on doneness cues and a thermometer.
- Forgetting the pan. Doubling a recipe without a larger pan overfills it; check the pan-size converter when you scale up.
Frequently asked questions
How do I double a recipe?
Set the original and desired servings so the factor is 2 (for example 4 → 8), or use the serving resizer's ×2 shortcut. Every ingredient doubles, but reduce salt and leavening slightly and expect a longer bake.
Why does my scaled recipe taste too salty?
Salt and strong spices often do not need the full multiple in larger batches. Scale them, then taste and pull back — seasoning scales less than the bulk ingredients.
Does the cooking time scale too?
Not in proportion. A larger batch usually needs more time, but doubling the quantity rarely doubles the time. Judge by doneness and internal temperature rather than the clock.
Can I scale a recipe by weight?
Yes — the factor is the same whether your amounts are in cups or grams. For baking, scaling by weight is more accurate; convert each amount to grams first if you can.